Hummus, Your Way

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We are cruising right along with our Food and Fun lessons with Middle School students at the Community School.  This month, we based our lessons off of two new handouts from CSPI (Center for Science in the Public Interest), one of my favorite food policy-oriented groups out of Washington, DC.  These handouts allowed us to focus on What Foods to Eat and What Foods Not to Eat.  We were excited to see that Garbanzo Beans (chick peas) were included on the Top Ten list, and so we decided to make Hummus.  We used this simple, and cost sensitive recipe from Nurture.

Once we had mixed together the tahini, chickpeas, garlic, olive, spices and liquid, we started to taste and get creative.  Community School strives to be a zero-waste school, so rather than tasting in disposable cups, we used sweet potato chips to dip and taste (sweet potatoes were also on the Foods to Eat Top Ten) as well as organic rainbow carrots.

IMG_0573The tasting led to adding some sun-dried tomatoes as well as some roasted red peppers.  By the time we were done, the kids were thrilled with their creation and had something that could be in the fridge for snacking and adding to sandwiches during lunch for an easy and delicious protein boost.

IMG_0568A huge thanks to parents KB Bigelow and Kristen Morton for all of their great help with the kids!

IMG_0575And a big Thank You to Andrew, Owen and Joe for their great skills cleaning up!

Comments

  1. Kathryn - HKIE says:

    Here is a delicious hummus recipe I tried as part of a recent cleanse:
    -1 medium zucchini, peeled and chopped
    -1/2 cup fresh lemon juice
    -3 T olive oil
    -1 t crushed garlic
    -seasonings: 1 t sea salt, 1/2 t each paprika, cumin, pinch of cayenne
    Blend above in Vitamix, then add:
    -12 T sesame seeds (soaked for 2 hours)
    Blend all until you get a smooth thick paste. Plate it with crackers and drizzle with olive oil/sprinkle with chopped parsley.

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